800 grams lamb mince
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 parsnip, diced
2 cloves garlic, crushed
2 teaspoons dried oregano
2 tablespoons tomato paste
½ teaspoon each ground cinnamon, ginger and allspice
1/3 cup currants
1 x 400 gram tin chickpeas, drained and rinsed
1 x 400 gram tin crushed tomatoes
1 cup beef stock
sea salt and freshly ground pepper
2 medium eggplants
250 grams sour cream
3 egg yolks
1 clove garlic, crushed
¼ teaspoon freshly grated nutmeg
100 grams feta, crumbled
½ cup freshly grated Parmesan
small handful flat-leaf parsley, chopped
Put the oil in a large sauté pan and add the onion, carrot, parsnip, garlic and the oregano with a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally until the vegetables are tender. Add a splash of water if the pan gets dry. Add the mince and cook for 5 minutes, breaking up any lumps. Increase the heat and stir in the tomato paste and all the spices and cook for 1 minute. Add all the remaining ingredients and bring to the boil. Cook at a fast simmer for 15 minutes, stirring occasionally until much of the liquid has evaporated and the mixture is thick.
Preheat the oven to 180˚C.
Topping: Trim the ends off the eggplants. Cut into 1 cm thick slices, brush both sides with olive oil and season with salt and pepper. Place on a lined baking tray and bake for 20 minutes
or until tender and golden but not falling apart, turning once during cooking.
Put the sour cream in a bowl and whisk until smooth. Add the egg yolks, garlic, nutmeg, feta and half of the parsley and season.
To assemble: Place the lamb mixture in a large ovenproof baking dish and arrange the eggplant on top. Spoon the sour cream mixture over the top, leaving some of the eggplant poking out. Sprinkle with Parmesan and freshly ground pepper. Bake for 30 minutes until the top is golden. Scatter with the remaining parsley to serve.